Hyderabadi Mutton Biriyani is one of my most favorite biriyani recipes from Hyderabadi Cuisine. This biriyani is a dum style of preparation, that goes perfect with raitha, and I love making this biriyani all the time. This is a lamb biriyani and you can also call it gosht biriyani as termed in Urdu. This is an authentic style of preparing Hyderabadi Mutton Biriyani that is tasty and very flavorful too. Dum method is the style of cooking mutton pieces only with the steam produced inside the cooking pot. The success to making Hyderabadi Mutton Biriyani or any biriyani dish is opting for tender meat and cooking in the most appropriate heat. Overcooking and cooking in high heat tends to make the mutton hard. Mutton pieces need to be marinated well preferably overnight with yogurt, oil and other spicy aromatic ingredients. You can also prick the mutton pieces with a fork before applying the marinade. The spicy mixture sinks deep into the flesh. Refrigerate the mutton pieces for best results.
Hyderabadi Mutton Biriyani is unique and special with the amazing blend of crushed fried onions. Onions need to sliced very thin and fried in oil to a crispy golden brown texture. Make sure that the onions do not get burnt. Hyderabadi Mutton Biriyani is an awesome blend of rice, spices and mutton and cooking the dish only with the steam obtained from inside grants a real good flavor and taste. Mutton not cooked before and preparing only through ‘dum’ is a wonderful way for preparing biriyanis with the traditional authentic flavor. Hyderabad is a city well known for its exquisite biriyani dishes. This is a wholesome and very nutritious dish with the richness of protein and other vital nutrients required for body. You can discover a well illustrated Hyderabadi Mutton Biriyani recipe here that can be easily prepared at home.
Mutton Biriyani - Hyderabadi Style
Ingredients
- 1 kg Meat/mutton
- 1/2 kg Basmati rice
- 2 nos Onions sliced thinly, big
- 1/4 cup Lime juice
- 500 gm Curd
- 1 tbsp Ginger garlic paste - 4 - 6 tsp
- 1/2 tsp Red chilly powder
- 2 tsp Garam Masala
- 4 nos Green chillies grind into a fine paste
- 1 tbsp Shahjeera A pinch, Black cumin seeds
- 2 nos.- Cloves Grambu
- 2 nos. Cinnamon Karugapatta
- 2 nos. Cardamom Elakka
- 1 1/2 handful Coriander leaves finely chopped
- 1 handful Mint leaves only the leaves, Pudhina
- 2 pinches Saffron immersed in water
- 2 tsp Ghee
- 2 cups Oil extra virgin
- Salt As reqd
Instructions
- Cut the mutton into 1" square pieces and wash it well. Drain water completely.
- Heat oil in a pan or a kadai.
- Fry the onions on a low flame, till it becomes golden brown.
- Remove the golden brown onions from the oil and spread it on a plate. When it cools, crush it with your hand.
- Add curd, ginger garlic paste, 3/4th of crushed fried onion, red chilly powder, green chilly paste, garam masala, 1/2 tbsp shahjeera, chopped coriander leaves, chopped mint leaves, saffron water, salt and remaining part of the oil into the marinated meat and leave for 4-5 hours in the refrigerator.
- When the rice becomes three fourth cooked, remove from flame. Drain out the water completely.
- Take a deep bottomed pan, add oil and coat the base well. Spread the marinated mutton on the bottom. Over it add all the rice that has been drained. Upon the rice layer, spread lime juice, 2 pinches of saffron liquefied in hot(not boiling) water, ghee for fragrance and remaining part of the crushed onion, few coriander and mint leaves.
- Place a tawa/skillet below the cooking pot while giving dum. Seal the lid of the cooking pot tightly with chapati dough. Dum the biryani for about 15-20 minutes on high flame and for 40 minutes on sim flame. Cover the utensil with a tight lid.
- Always take biriyani out from one corner and remember to mix it well from top to bottom.
- Serve Mutton biriyani - Hyderabadi Style hot with curd chutney.
Notes
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i tried this recipe twice but the result turned below my expectation what to tell i never though it would let me down so much
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i`m really disappointed with this receipe..with lot of expectation i made this curry and it turned out sooooooo horrible that i cant even think….i dont knw why it came like that….is it necessary to cook the mutton before marinating it…???anyway hopelesssssss really i mean it…
Well i was disappointed with it……What i felt was that the mint leaves spoiled the entire thing………I suggest not to use it…..Otherwise I think it would have turned out good.
keep the vessel on top of a tawa so that it doesnt burn on down.And seal the lid of the vessel with some dough or wet duster leaving some space at one end.When steam comes out of the hole.it is underdtood that biriyani is done.
wat i think is all u hindu poofter dicks should lean some english then try talkin kk
Itz a beautiful recipe.Itz a must try.2day `m going 2 try it on chicken.
it came out very well but i cooked the mutton first.the ingredients used r real good,but the cooking instructions were vague.i used my own cooking skills wit the ingredients told and it came out really well twice.
Thanks for this recipie. First time I am making biriyani. By your recipie it came out very well. Thanks once again
its a very good dish who ever want to eat yammi,yammi…. biryani then they can try it
thanks ma`am,
the dish is really tasty..
felt like going back to my home in hyderabad after having this biriyani. thanx for the recipe.
Hi,
No need to Tomato for this recipe? No need to pressure cookthe mutton?
I think Curd is used for tomato. I never tried briyani without tomato, I used to combine both. Let me try your recipe. Will this be good for chicken briyani too?
Thanks
Wonderful recipe, got so many complements……..
Thanks a lot for the recipe.
If you realy follow the instraction it will come out well ,cooker not require,
but one think how is baryani good without golden raisins and cashew nuts? Not much.Just one`s add it , i promise you will love it. Test Like in the restaurant,,,,,Bombay , Chapati Beach. YAMY…..
Excellent!!!!!!!!!!!!!!
Mutton requires 30 mins of cook time only? Did you miss papaya paste to tenderize?
Yes, 30 minutes is required for cooking mutton.